Monday, July 09, 2007

Roti Prata

Malaysia's Roti Canai, is a pancake made of dough composed of fat, egg,

flour and water and prepared specially similarly to Roti Pratha.

You can't served without curry or, more rarely, with sugar or Condensed Milk.

In addition, although consumed at any time of the day by some locals,

I usually tend to consume it as a late night or early morning dish,

particularly at 24-hour outlets or Mamak stall.I have had a tough

time finding anything close to those foods here.

It was a challenge for me to made this Roti Canai all by myself.

This was my first attempt of making Roti Canai.

The outcome was crispy on the outside and fluffy on the inside.

So far, this is the simplest and delicious roti canai I ever made.I am proud of myself too.!Enjoy a Roti Canai and Teh tarik for breakfast is a wonderful combination!!!

Recipe

Ingredients

500g Flour

100ml Water

1 Egg

1/2 tsp Baking powder

1 tsp Salt

2 tbsp Condensed milk

1 tbsp Margarine or shortening

Put 2 tbsp Margarine and some oil in a small bowl

Method

(1)Dissolve salt and beaten egg in the water and pour into the flour and baking powder(sifted).

(2)Add in butter.(3)Knead well,till soft and smooth dough is formed.

(4)Make into 10 small balls and coat with margarine and keep for overnight in the fridge.

(5)After 2 hours/overnite,gently press the dough with palm, with a bit of oil and flatten one small dough.(6)Stretching it slightly. Hold the dough and stretch toexpand the dough piece. (7)Repeat this step till you get a thinner sheet.Sprinkle abit of oil.(8)Roll like a swiss roll and lump to form a long dough.(9)Hold upwards and swirl it like a small donut.